Did you know that more than 350 different sauce products are made with Gold Peg’s RotaTherm®?
Thanks to fast and even heating, sauces produced in the RotaTherm® benefit from a fresher look and more flavoursome taste.
- In the UK, sauces in the ASDA, Tesco and Sainsbury’s brand, under a blind taste test the RotaTherm® product was judged tastier AND the manufacturer noted getting better use of ingredients so lower ingredients cost. Read more here.
- In New Zealand, the RotaTherm® is replacing kettles to make consistent high-quality cheese sauce at UHT temperatures.
- Indofoods of Indonesia, produce literally tonnes of chilli sauce varieties with the RotaTherm®. They cite significant productivity improvements and consistent product quality.
There are many varieties of pasta sauces, from white sauces like mushroom to butter sauces, meat-based sauces (think a delicious and hearty ragù) and the tomato based family to name a few.
Characteristics of pasta sauces can vary, predominantly due to:
- The ingredients used
- The consistency required
Fortunately, the flexible parameters of the RotaTherm® allow food manufacturers to produce a full range of pasta sauces at a high volume. Settings are saved, streamlining your production line.
Pasta and pour over sauce examples
Table sauces are also referred to as condiments. Some common examples include tomato sauce (or ketchup), chilli sauce, BBQ sauce, mayonnaise, and soy sauce.
Table sauces are not designed to be consumed on their own; instead, they add texture, moisture, and of course, mouth-watering flavour to a variety of meals.
Food manufacturers need to produce high volumes of good quality table sauce product, which is achieved using the RotaTherm®.
Sauces are produced to meet not only quantity, but quality, too. Fresh, flavoursome tastes are achieved every time.
Seeded and smooth table sauces
Pour-over / cook in / simmer sauces
Wet pour-over (cook in) sauces add instant flavour to many types of meals.
These sauces are commonly sold in sachets on a “single serve” basis but can also be prepared in containers for use over a number of days.
There is a world of flavours and types – spicy sauces from a variety of Asian cultures such as sweet and sour sauce with chunks of vegetables and nutty Indian korma sauce to Mexican flavours to English and American style.
There are many kinds of packaging suitable for pour-over sauces include pouches, sachets (think of the sauce you receive at a fast food restaurant), stick packs, jars and cups.
These types of sauces are often purchased in higher volumes as they provide the base taste to the week of meals (people will usually toss a handful at a time in their shopping trolley!)
A high production rate in combination with many SKU (different varieties) is often required. With the RotaTherm®, pour-over sauce many manufacturers enjoy long non-stop continuous runs and fast product changeover!
Pour-over sauces are an instant addition to lasagnes, moussaka, pastas, and meat dishes. They vary in consistency but are all designed to add flavour and texture.
Baby food is soft and easily consumed for infants usually aged between four months and two years.
Baby food manufacturers create a range of flavours with that distinctive baby food texture that varies slightly depending on baby’s age. These ranges are commonly referred to as Stage 1 and Stage 2. A quick summary is below:
Babies who are just being introduced to solids benefit from highly pureed and strained foods. These foods are usually runny and rather thin. They must be easily digestible by tiny tummies.
Babies between 6 and 8 months can normally start the transition from Stage 1 foods to Stage 2 foods. New textures and flavours are introduced in this stage, and Stage 2 baby foods are usually a little thicker than Stage 1.
The baby food industry is underpinned by strict health and market regulation, so it’s important that food manufacturers choose a food processing line that ensures hygiene and safety at every stage of production.
The industry is only set to grow: new statistics reveal that the global baby food market will gain $76.48 billion by 2021!
The fast even cooking of the RotaTherm® minimises the exposure to heat down to the absolute necessary. This means the products have less heat treatment and are therefore fresher.
The industrially produced baby food from a RotaTherm® will almost always be more consistent, safe and fresher than product from cottage industry methods that use kettles or cook in batches. Click to read more about kettle and batch cookers compared to continuous.
Fruit and vegetable purees
Fruit and vegetable purees are common types of baby food, but these types of purees can be used for a number of other purposes, too:
It’s not just children who can be picky eaters!
With changing food guidelines (a study found we should double up our serve of fruit and veg per day from five to 10!) it’s now harder than ever to reach the recommended fruit and vegetable servings per day. Fruit and vegetable purees can be added to other foods to help adults reach their daily quota. Fruit and veg purees can also act as hearty fillers to vegetarian dishes.
Fruit and vegetable purees are ideal for those recovering from surgery including wisdom teeth removal or jaw surgery. Eating is often difficult for several days, so easy-to-swallow foods are ideal for these patients.
Seniors, just like adults mentioned above, can use fruit and vegetable purees to put important nutrients back into their diets. Raw vegetables can become difficult to digest in the elderly, so purees are a great substitute, and their flavour packs a punch!
The final splash: the BIG sauce debate
Sauces play an ever-increasing role in our everyday lives… so how good would it be if all these industrially produced sauces were safe AND as fresh as possible?
The sooner manufacturers realise they benefit from the continuous, fast, even heating of a RotaTherm® and stop believing false economies of cheaper up front spend of a kettle, the better for ALL!
Want to learn more?
- Discover how the world’s leading continuous cooking system works
- Compare continuous cooking to batch cooking, using this easy-to-interpret table
- Read some of our case studies
- Find out if we’re right for you! Take our quiz – it takes less than a minute to complete
If you’d like to speak to a Gold Peg expert about improving your production process, contact us today.